Lavendamycin
Lavendamycin is a naturally occurring chemical discovered in fermentation broth of the soil bacterium Streptomyces lavendulae. Lavendamycin has antibiotic properties and significant anti-proliferative effects against several cancer cell lines. The use of lavendamycin as cytotoxic to cancer therapy failed due to poor water solubility and non-specific cytotoxicity.
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IUPAC name
1-(7-Amino-5,8-dioxo-5,8-dihydro-2-quinolinyl)-4-methyl-9H-β-carboline-3-carboxylic acid | |
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C22H14N4O4 | |
Molar mass | 398.378 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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